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Quality characteristics of khmer korko soup powder added with moringa lea ves powder and roasted rice, ការកំណត់លក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរដោយបន្ថែមម្សៅស្លឹកម្រុំ និងអង្ករលីង

by SUN NUN , ស៊ុន នន់​.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2024Description: xiii, ill, 29cm.DDC classification: AGI SUN 2024 B1.342 Or.1 Online resources: Click here to access online
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.342 		AGI SUN 2024 B1.342 Or.1 (Browse shelf) Available
AGI AGI Library Block B
B1.342 		AGI SUN 2024 B1.342 Or.2 (Browse shelf) Available
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AGI SUM 2024 B1.342 Or.2 Effect of okara flour on quality of cookie, ឥទ្ធិពលបរិមាណម្សៅកាកសណ្ដែកសៀងទៅលើគុណភាពនំឃុកគី AGI SUM 2024 B1.342 Or.3 Processing of noni muffin cake, ការកែច្នៃនំម៉ាហ្វីនញ AGI SUN 2024 B1.342 Or.1 Quality characteristics of khmer korko soup powder added with moringa lea ves powder and roasted rice, ការកំណត់លក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរដោយបន្ថែមម្សៅស្លឹកម្រុំ និងអង្ករលីង AGI SUN 2024 B1.342 Or.2 Quality characteristics of khmer korko soup powder added with moringa lea ves powder and roasted rice, ការកំណត់លក្ខណៈគុណភាពម្សៅសម្លកកូរខ្មែរដោយបន្ថែមម្សៅស្លឹកម្រុំ និងអង្ករលីង AGI THO 2024 B1.342 Or.1 THE PROCESSING OF NONI GIN, ការកែច្នៃស្រាជីនពី ផ្លែញ AGI THO 2024 B1.342 Or.2 THE PROCESSING OF NONI GIN, ការកែច្នៃស្រាជីនពី ផ្លែញ AGI TOR 2024 B1.342 Or.1 Quality evaluation of somaly rice after milling in five small millers of prey veng province, ការវាយតម្លៃគុណភាព នៃអង្ករសុមាលី បន្ទាប់ពីការកិន​ នៅក្នុងរោងម៉ាស៊ីនខ្នាតតូចចំនួនប្រាំ នៃខេត្តព្រៃវែង

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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